Sous Chef

Essential Duties & Responsibilities

Washes produce, cuts ingredients, and prepares hot and cold foods.

Ensures all food is of satisfactory quality and quantity, and is prepared, served, and stored at proper temperatures and times.

• Performs a variety of assigned cooking duties which may include short orders such as hamburgers, chicken, eggs, and other grill items, as well as cold foods such as items for delicatessen/salad bar and compound salads.
• Aids in maintaining sanitation and health and safety standards, including the proper labeling, rotation, and storage of food items.
• Prepares menu items according to product specifications and recipes provided by culinary leadership.
• Cleans and/or sanitizes cooking utensils, grills, ovens, hoods, and other kitchen equipment.
• Other duties as assigned.

Knowledge, Skills & Abilities

• Knowledge of culinary environments, techniques, and standards.
• Knowledge of allergens, food sensitivities, and dietetic restrictions.
• Skills in time management, organization, and multi-tasking.
• Ability to follow New York State, Monroe County, and university health codes as they relate to health, sanitation, and safety.
• Ability to deliver exceptional customer service.

Minimum Education & Experience

• Degree/Certification in Culinary Arts.
• 3 years of related experience.
• Equivalent combination of experience and education may be considered.